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Irresistible Garlic Herb Sourdough Bread Recipe You Need to Try - Featured Image

Irresistible Garlic Herb Sourdough Bread Recipe You Need to Try

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Learn how to make delicious Garlic Herb Sourdough Bread. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Choosing the right ingredients is the foundation of any great bread, and sourdough is no exception. I always recommend using high-quality flour—preferably unbleached bread flour or a blend with whole wheat—to get that perfect chew and flavour. Fresh herbs make all the difference here; if you can source your garlic and herbs locally or from your garden, even better. These simple, honest ingredients come together to create something truly magical.

  • 500g (about 4 cups) bread flour
  • 350g (1 ½ cups) water, room temperature
  • 100g active sourdough starter (fed and bubbly)
  • 10g (2 teaspoons) sea salt
  • 4 cloves garlic, finely minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons olive oil, plus extra for brushing

Substitutions: If you don’t have fresh herbs, dried rosemary and thyme can work, but reduce the quantity to 1 teaspoon each to avoid overpowering the bread. You can also swap olive oil for melted butter for a richer flavour.

Instructions

  1. In a large mixing bowl, combine the bread flour and water. Mix just until no dry flour remains. Cover the bowl with a damp towel and let it rest for 30 minutes. This process, called autolyse, helps develop gluten and improves texture.
  2. Add the sourdough starter and sea salt to the dough. Mix well until fully incorporated. This dough will be sticky, but resist adding extra flour.
  3. Gently fold in the minced garlic, fresh rosemary, thyme, and olive oil. Make sure the herbs and garlic are evenly distributed without overworking the dough.
  4. Begin the bulk fermentation by covering the bowl with a damp towel or plastic wrap. Every 30 minutes for the first two hours, perform a series of stretch and folds: reach under the dough, stretch it upwards, and fold it over itself. This strengthens the dough’s structure.
  5. After 4-5 hours of fermentation at room temperature, the dough should be puffy with bubbles visible on the surface. Turn it out onto a lightly floured surface and shape it into a tight round loaf.
  6. Place the shaped dough into a floured banneton (or a bowl lined with a clean kitchen towel) and cover. Refrigerate overnight or for up to 12 hours. This slow proof enhances flavour and makes the bread easier to score.
  7. Preheat your oven to 450°F (230°C) with a Dutch oven or heavy lidded pot inside for at least 30 minutes. Carefully transfer the dough onto parchment paper, score the top with a sharp blade, and place it inside the preheated pot.
  8. Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is deeply golden and crisp.
  9. Remove the bread from the oven and let it cool completely on a wire rack before slicing. This cooling step is crucial for the crumb to set properly.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://artofeasycooking.com/garlic-herb-sourdough-bread/